Penne with Grilled Chicken Gorgonzola Asparagus and Caramelize
Indulge in the ultimate harmony of flavors with this Penne with Grilled Chicken, Gorgonzola, Asparagus, and Caramelized Onions recipe. Perfectly al dente penne pasta is tossed in a rich and velvety gorgonzola cream sauce, featuring tender grilled chicken breast, vibrant asparagus, and sweet, slow-cooked caramelized onions. This restaurant-worthy dish is elevated with a sprinkle of freshly grated parmesan and chopped parsley, making it just as visually stunning as it is delicious. Ideal for a hearty weeknight dinner or an elegant dinner party, this one-skillet masterpiece is a blend of creamy, smoky, and savory that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 pieces boneless, skinless chicken breasts
- 1 pound asparagus
- 4 ounces gorgonzola cheese
- 1 large yellow onion
- 4 tablespoons olive oil
- 1 tablespoon butter
- 1 cup heavy cream
- 2 cloves garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente. Drain and set aside.
2. Wash and trim the tough ends off the asparagus. Cut into 2-inch pieces and set aside.
3. Slice the onion thinly. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-low heat. Add the onion slices and stir well. Cook, stirring occasionally, for 15-20 minutes until the onions are deeply caramelized. Remove the caramelized onions from the skillet and set aside.
4. While the onions are caramelizing, heat a grill pan or outdoor grill to medium-high heat. Season the chicken breasts with 1 tablespoon of olive oil, salt, and pepper. Grill the chicken for 6-7 minutes per side, or until fully cooked (internal temperature of 165°F). Remove from heat, let rest for 5 minutes, then slice into thin strips.
5. Using the same skillet from the onions, heat 2 tablespoons of olive oil. Add minced garlic and cook for 1 minute until fragrant. Toss in the asparagus and cook for 4-5 minutes, until tender but still slightly crisp. Remove asparagus from the skillet and set it aside.
6. Lower the skillet heat to medium and pour in the heavy cream. Bring to a gentle simmer, then stir in the gorgonzola cheese until melted and smooth. Add 1/2 cup of grated parmesan to the sauce and stir to combine.
7. Add the cooked penne pasta to the skillet and toss to coat in the creamy gorgonzola sauce. Stir in the grilled chicken, asparagus, and caramelized onions. Season with additional salt and pepper to taste.
8. Divide the pasta among plates or bowls, sprinkle with the remaining parmesan cheese and chopped parsley for garnish. Serve immediately and enjoy!
Nutrition Facts
Calories |
4088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.3 g | 289% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 5687 mg | 247% | |
| Total Carbohydrate | 286.8 g | 104% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 15.4 g | ||
| Protein | 219.1 g | 438% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1692 mg | 130% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 2770 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
